LAMB SWEETBREADS WITH VEGETABLES

SERVES 6

30 MINUTES PREPARATION TIME

20 MINUTES COOKING TIME

2 carrots, peeled

2 waxy potatoes such as charlotte or desiree, unpeeled

2 zucchini (courgettes)

1 tablespoon coarse salt

800 g (1 lb 12 oz) lamb sweetbreads, prepared by the butcher

50 g (1¾ oz) butter, chopped

1 tablespoon olive oil

2 garlic cloves, unpeeled

1 brown onion, thinly sliced

10 basil leaves, chopped

Salt and pepper

THE VEGETABLES

Cut the carrots into large olive shapes by trimming them gradually with the tip of a knife.

Do the same with the potatoes and zucchini.

THE SWEETBREADS

Add the coarse salt and sweetbreads to a saucepan of boiling water. Reduce the heat to low and simmer for 10 minutes. Drain and refresh under cold water then remove any membranes.

COOKING

Meanwhile, place the butter, olive oil, garlic and onion in a large frying pan over a medium heat, stirring occasionally until the butter has melted. Cook the potato and carrot in the pan for 10 minutes, or until tender. Add the sweetbreads and cook, turning occasionally, for 3–4 minutes or until browned. Add the zucchini and cook, stirring occasionally, for 5 more minutes or until tender.

When ready to serve, scatter over the chopped basil leaves and season.